White chocolate, Peanut, and Caramel Candy Cookies
(what to do with leftover Halloween candy)
Yield: 5 dozen
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs, large
1 teaspoon vanilla extract
2 ½ cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 (1.7 oz) packages chocolate covered caramel candies, chilled and chopped (I used Rolo)
2 (4 ounce) white chocolate bars, chopped
1 ½ cups unsalted peanuts, chopped
Beat butter at medium speed with an electric mixer until creamy, add sugars, beating well. Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well. Stir in chopped candy, white chocolate, and peanuts. Chill dough 1 hour, if desired.
Shape dough into 1 1/2 “balls, and place on lightly greased or parchment paper lined baking sheets. Bake at 375 for 12 minutes or until lightly browned. Cool 1 minute on baking sheets. Remove to wire racks to cool.
Tip: 1.7 oz of Rolos is equal to 10 candy rolo coins. Also, these cookies do spread so keep that in mind when placing on the pan. I froze half the dough balls for later baking. I did refrigerate this dough in between baking to help it hold it’s shape. You can also make this with other candies like snickers, etc.
Papas Cutting Board 